Instant Pot Meyer lemon marmalade

Prep 15 min
Total 30 min
Plus cooling time
Makes 2 cups

Advertisement

Ingredients

454 g
Meyer lemons, thinly sliced and seeds removed
1/4 cup
1 cup
granulated sugar

Instructions

  • COMBINE lemons with 1/2 cup water in the Instant Pot. Put the lid on the Instant Pot. Close the pressure-release valve. Press Manual Pressure Cook button, on High, and set for 12 min.
  • WHEN cooking finishes, open the pressure-release valve to depressurize, 1 to 2 min. Open lid.
  • PRESS Saute button. Add lemon juice and sugar to lemons. Cook, stirring often, until the mixture reduces to a thickened and jam-like consistency, 10 to 12 min.
  • PRESS Cancel button to turn off heat. Transfer marmalade to two 250-mL Mason jars, leaving a 1/2-in. space at the top. Set on a rack to cool completely. Marmalade will keep, refrigerated, for up to 2 weeks.

Note: This recipe was developed using the Instant Pot Duo Plus model. Results may vary on different models.

Nutrition

Advertisement

How to make jam pinwheel cookies

Issue: July 2018

Written by:

Photo credit: Photo, Ashley Capp.

This article has not been rated yet.

Comments are closed.